Class Lecture Cream Definition Legal standards Dr Sanjeev

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Class Lecture Cream (Definition & Legal standards) Dr. Sanjeev Kumar Associate Professor Department of

Class Lecture Cream (Definition & Legal standards) Dr. Sanjeev Kumar Associate Professor Department of Dairy Technology SGIDT, Patna-14

DEFINATION OF CREAM According to FSSAI (2011) “Cream” means the fluid product comparatively •

DEFINATION OF CREAM According to FSSAI (2011) “Cream” means the fluid product comparatively • rich in fat, • in the form of an emulsion of fat-inskimmed milk, • obtained by physical separation from cow milk, buffalo milk or milk of any other species as defined under this regulation or a mixture thereof. • be free from starch and other ingredients foreign to milk

CLASSIFICATION OF CREAM Cream may be broadly classified as: 1) Market cream : used

CLASSIFICATION OF CREAM Cream may be broadly classified as: 1) Market cream : used for direct consumption 2) Manufacturing cream : used for manufacture of dairy products According to FSSAI (2011) 1. Low fat cream: containing milk fat not less than 25. 0 % by weight 2. Medium fat cream: containing milk fat not less than 40. 0 % by weight 3. High fat cream: containing milk fat not less than 60. 0 % by weight Note: - Cream sold without any indication about milk fat content shall be treated as high fat cream.

Based on the end use, cream is classified as TYPE OF CREAM TABLE CREAM

Based on the end use, cream is classified as TYPE OF CREAM TABLE CREAM LIGHT CREM COFFEE CREAM WHIPPED CREAM HEAVY CREAM PLASTIC CREAM FAT PER CENT IN CREAM 20 -25% 30 -40% 65 -85%

COMPOSITION OF CREAM Cream generally contains all the constituents of milk but non-fat constituents

COMPOSITION OF CREAM Cream generally contains all the constituents of milk but non-fat constituents are inversely proportional to the fat content as show in table : CONSTITUENTS Cream with 25% fat Cream with 50% fat WATER 68. 20% 45. 45% FAT 25. 00% 50. 00% PROTEIN 2. 54% 1. 69% LACTOSE 3. 71% 2. 47% ASH 0. 56% 0. 37% TOTAL SOLIDS 31. 80% 54. 55% SOLIDS NOT FAT 6. 80% 4. 55%

COMPOSITION OF CREAM SNF of cream can be calculated by taking the ratio of

COMPOSITION OF CREAM SNF of cream can be calculated by taking the ratio of water to SNF of milk. If ratio of water to SNF of milk is 10: 1, then the approximate SNF in cream = (100 F/11) where F is fat content of cream SNF in cream can be estimated as : %SNF in cream= (100 -%fat in cream)* %SNF in milk (100 -%fat in milk)

NUTRITIVE VALUE Vitamin A Vitamin K CREAM is rich in fat and fat soluble

NUTRITIVE VALUE Vitamin A Vitamin K CREAM is rich in fat and fat soluble vitamins Vitamin E Vitamin D

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